Chicken Curry // @2souschefs

“Fun fact about me is that I love tikka masala. I think it is the perfect meal for a cooler night. But in true Andi fashion, what do I do?

Put every vegetable in my fridge into the recipe. It certainly is a trend in my at-home cooking. This chicken curry is one of my favorite meals to make on a Friday before work. At the end of service, when I am tired and hungry, I remember that I have curry waiting for me at home and I instantly get excited.

This is a perfect meal to throw in a crockpot on low and let it cook for a few of hours. I like to serve this with jasmine rice. Should you want to skip the carbs, this is a perfect stand alone meal. This recipe serves four.” – Andi



Ingredients

  • 1 onion – diced
  • 1 garlic clove – minced
  • 1 squash medium – diced
  • 1/2 a head of a small cauliflower – cut into florets
  • 1 green pepper – diced
  • 1 lb of chicken thigh – diced
  • 1 tablespoon curry powder or Moroccan spice mix
  • 1 jar of tikka masala simmer sauce

Directions

  1. Put a sauté pan over medium heat.
  2. Add a tablespoon of olive oil.
  3. Sauté the diced onion and garlic for about five minutes and season with salt and pepper.
  4. Once the onions are translucent, add in the diced squash and peppers. Sweat for about eight minutes.
  5. Turn the range to medium high heat.
  6. Add the cauliflower florets and slightly roast them. This should take about five minutes.
  7. Next add the diced chicken and season with salt and pepper. (If you are feeling feisty, now is the time to add in other spices in your spice cabinet. I love using my moroccan spice mix from McCormick. Get creative with your spice here.)
  8. Cook the chicken for about ten minutes. Add the jar of tikka masala simmer sauce. Make sure you get simmer sauce and not the curry paste. (The paste is just a paste. It is useable, but requires more steps.)
  9. Once the sauce is in the pan, fill the empty jar with a half cup up water. Fasten the  lid and give it a shake.
  10. Pour the water mixture onto the chicken curry.
  11. Cover with a lid and simmer for thirty minutes.
  12. Plate and enjoy.

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